Name: Maple Walnut Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup butter, softened; 1/2 cup packed brown sugar; 1/2 cup real maple syrup; 2 large eggs; 3/4 cup milk; 1/2 cup chopped walnuts

Jump to Recipe

A tender, golden-brown muffin infused with pure maple syrup and studded with crunchy walnuts. These delightful bites strike the perfect balance between sweet and nutty, making them an ideal treat for breakfast, brunch, or a cozy afternoon pick-me-up.

Why You’ll Love This Recipe

Maple walnut muffins deliver a symphony of textures and flavors. The light, moist crumb is enriched by the deep, caramel-like notes of pure maple syrup, while toasted walnuts add a satisfying crunch in every mouthful.

Beyond their irresistible taste, these muffins are straightforward to prepare. With minimal ingredients and simple steps—no special equipment required—you can have a batch ready in under 40 minutes. Whether you are an experienced baker or a kitchen novice, the foolproof nature of this recipe ensures consistently excellent results.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ingredient	Measurement
all-purpose flour	2 cups (250 g)
baking powder	2 teaspoons
salt	½ teaspoon
unsalted butter	½ cup (113 g), melted
granulated sugar	⅓ cup (67 g)
light brown sugar	⅓ cup (67 g), packed
large eggs	2
pure maple syrup	⅓ cup (80 ml)
pure vanilla extract	1 teaspoon
milk	½ cup (120 ml)
chopped walnuts	1 cup (120 g)

directions

Preheat your oven to 375 °F (190 °C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
In a separate bowl, whisk the melted butter with granulated sugar and light brown sugar until smooth. Add the eggs one at a time, whisking well after each addition.
Stir in the maple syrup and vanilla extract, followed by the milk, until the batter is homogeneous.
Pour the wet ingredients into the dry ingredients and gently fold until just combined—do not overmix.
Fold in the chopped walnuts, reserving a few to sprinkle on top of the muffins for garnish.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Sprinkle the reserved walnuts over the tops of the muffins.
Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.

Servings and timing

Yield: 12 muffins
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes

Variations

Pecan Swap: Replace walnuts with pecans for a sweeter, buttery crunch.
Cinnamon Maple: Add 1 teaspoon of ground cinnamon to the dry ingredients for warm spice notes.
Whole Wheat Blend: Substitute half of the all-purpose flour with whole wheat flour for added fiber and a nuttier flavor.
Fruit & Nut: Fold in ½ cup of dried cranberries or raisins along with the walnuts.
Maple Glaze: Drizzle a simple glaze of ½ cup powdered sugar mixed with 1 tablespoon maple syrup over cooled muffins.

storage/reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days. To extend their shelf life, refrigerate for up to one week or freeze in a sealed bag for up to 3 months. To reheat, thaw frozen muffins at room temperature, then warm in a 350 °F (175 °C) oven for 5–7 minutes or microwave on medium for 20–30 seconds.

FAQs

What type of maple syrup should I use?

Use pure (Grade A) maple syrup for the most authentic flavor. Avoid pancake syrups that contain high-fructose corn syrup, as they lack the depth and complexity of pure maple syrup.

Can I make these muffins dairy-free?

Yes. Replace the milk with an unsweetened plant-based alternative (such as almond or oat milk) and substitute the unsalted butter with a dairy-free spread or coconut oil.

How do I prevent the walnuts from sinking in the batter?

Toss the chopped walnuts very lightly in a teaspoon of flour before folding them into the batter. This helps suspend them more evenly.

Why did my muffins turn out dense?

Overmixing the batter can develop gluten and result in a dense texture. Stir just until the ingredients are combined and no streaks of flour remain.

Can I bake these in a different pan size?

Yes. For mini muffins, reduce the baking time to 12–14 minutes. For jumbo muffins, fill wells to two-thirds full and bake for 24–26 minutes.

How do I know when the muffins are done?

The muffins are done when the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Is it possible to prep the batter ahead of time?

You can mix the batter and refrigerate it, covered, for up to 12 hours. Allow it to sit at room temperature for 10–15 minutes before baking.

My muffins are drying out—any tips?

Ensure you measure the flour correctly by spooning it into the measuring cup and leveling off; packed flour can absorb more liquid. Avoid overbaking.

Can I add other mix-ins?

Absolutely. Chopped dried fruit, shredded coconut, or chocolate chips (up to ½ cup total) all pair nicely with maple and walnuts.

What is the best way to freeze these muffins?

Once fully cooled, wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature or reheat directly from frozen.

Conclusion

These maple walnut muffins combine the rich sweetness of pure maple syrup with the earthy crunch of toasted walnuts in every bite. Quick to prepare and endlessly adaptable, they make a lovely addition to any bakery basket or breakfast spread. Enjoy them warm, fresh from the oven, or savor their flavor later by storing or freezing—either way, they promise a comforting, delicious treat